Serve warm.. Make Ahead.
Pat shrimp dry, and set aside.. Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot.Add shrimp, and sear until shells are scorched, about 1 minute.
Transfer shrimp to a plate.. Reduce heat to medium.Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds.Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes.
Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.. Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes.
Season with salt and white pepper; stir in basil.
Divide among 4 shallow bowls, drizzle with remaining 2 tablespoons oil, and serve.., drained and rinsed, divided.
Stir in onion, carrot, celery, and 1 teaspoon salt.Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes.
Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.. Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute.Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined.